Tortilla Chipotle Soup Recipes

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CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO



Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes
Salt
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
1 lime, cut into wedges
1/2 red onion, chopped
Freshly chopped cilantro leaves, for garnish

Steps:

  • Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
  • While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
  • Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
  • Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.

CHIPOTLE CHICKEN TORTILLA SOUP



Chipotle Chicken Tortilla Soup image

This zesty chipotle chicken tortilla soup is easy to prepare with rotisserie chicken and will be on the table in 30-minutes. Crisp tortilla strips slightly thicken the soup, giving it a unique flavor. Top each serving of this comforting chicken tortilla soup with crisp and crunchy tortilla strips, avocado chunks and Cotija cheese.

Provided by Pat Nyswonger

Categories     Soups and Stews

Time 30m

Number Of Ingredients 21

12 corn tortillas, 6-inch size
1/4 cup vegetable oil
2 tablespoons vegetable oil
1 large yellow onion, chopped
5 cloves garlic, finely chopped
10 cups chicken broth, homemade if possible
2 cans (14.5 oz) diced tomatoes
1 teaspoon table salt
3 chipotle peppers in adobo sauce, mashed
10-oz. whole kernel corn, frozen/thawed
1 can (14.5 oz) black beans, drained and rinsed
2 teaspoons dried oregano
1 tablespoon ground cumin
2 teaspoons smoky paprika powder
1 whole rotisserie chicken, shredded
1 ripe avocado, cubed
1/2 cup crumbled Cotija cheese
3-4 green onions, chopped (green parts)
Fresh cilantro sprigs
2 limes, cut into wedges
1/2 cup crumbled Cotija cheese

Steps:

  • Stack the tortillas about 4 tortillas per stack and slice them into strips of 1/4-inch wide.
  • Heat the oil in a Dutch oven or large soup pot set over medium-high heat. Working in batches, fry the tortilla strips in the oil until lightly browned and crisp. Transfer each batch of the tortilla strips to a paper-towel lined plate to drain.
  • Add the chopped onions to a large pot over medium heat, cook 2 minutes, stirring frequently. Add the garlic and cook for 30 seconds.
  • Pour in the broth and add the tomatoes, salt and mashed chipotle peppers, stir to blend; then bring to a boil, reduce the heat and simmer for 5-minutes.
  • Remove 2-cups of the mixture and place in a blender or food processor with 1/3 of the fried tortilla strips. Process until smooth, then stir back into the soup mixture.
  • Add the corn, black beans and the seasonings. Stir in the shredded chicken and continue simmering on low for 15 minutes, stirring frequently until the chicken is heated through.
  • Ladle the soup into bowls, garnish with tortilla strips, cilantro leaves, avocado chunks, Cotija cheese and lime wedges.

Nutrition Facts : Calories 295 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 16 grams fat, Fiber 5 grams fiber, Protein 14 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1-1/2 Cups, Sodium 1115 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

THE WORLD'S BEST TORTILLA SOUP



The World's Best Tortilla Soup image

Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.

Provided by Velveteen Lion

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 19

1 tablespoon vegetable oil
1 white onion, diced
2 cloves garlic, diced
1 (32 ounce) can chicken broth
1 (14.5 ounce) can chicken broth
1 (15 ounce) can diced tomatoes
4 large fresh tomatoes, diced
2 Anaheim chile peppers, stemmed and seeded
1 jalapeno pepper, stemmed and seeded
2 tablespoons ground cumin
2 teaspoons chili powder
1 teaspoon ground black pepper
1 whole rotisserie chicken, torn into bite-sized pieces
1 lime, sliced into wedges
3 cups crushed corn chips
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 avocado - peeled, seeded, and sliced
3 sprigs cilantro, diced

Steps:

  • Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
  • Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
  • Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g

CHIPOTLE MEXICAN GRILL CHICKEN TORTILLA SOUP



Chipotle Mexican Grill Chicken Tortilla Soup image

Chipotle Mexican Grill Tortilla Soup Source: Chef Staci Raymond, Chipotle Mexican Grill, Phoenix, Arizona

Provided by katie in the UP

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
1 1/2 cups sweet corn (fresh)
1 onion, diced
6 cups chicken broth
1 dried chipotle chile
2 chicken breasts, grilled and sliced
3 roma tomatoes, peeled, seeded and diced
2 small avocados, peeled, seeded and cubed
2 limes, juiced
salt and pepper
1/2 lb fried corn tortilla strips
1 lime, cut into 6 wedges
1/2 cup sour cream
1/2 cup cilantro, chopped, divided

Steps:

  • Heat olive oil in a large stockpot or saucepan over medium heat. Add corn and onion; cook until lightly caramelized. Add chicken broth and chipotle chile; let simmer 20 minutes over low heat. Add the tomatoes, avocado, lime juice, 1/4 cup cilantro. Season with salt and pepper. Remove and discard the chipotle chile.
  • Place one-sixth of the tortilla strips in the center of six soup bowls; ladle soup around the crisps. Garnish with remaining cilantro and sour cream. Serve with a wedge of lime.
  • This is the exact recipe -- I prefer to put avacado in just before serving -- so it is not warmed.

CHICKEN TORTILLA SOUP WITH CHIPOTLE PEPPERS



Chicken Tortilla Soup With Chipotle Peppers image

Make and share this Chicken Tortilla Soup With Chipotle Peppers recipe from Food.com.

Provided by pebbles4ann

Categories     Clear Soup

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

16 ounces tomatoes (undrained)
1 large onion (chopped)
3 garlic cloves (chopped)
5 tablespoons cilantro (chopped)
1/2 teaspoon sugar
8 cups chicken broth
1 1/2 lbs chicken breasts (cut up)
2 chipotle chiles, and a small amount of it's adobo sauce
tortilla chips (crushed)
muenster cheese (grated)
1 avocado (sliced)
sour cream

Steps:

  • Blend until smooth: Can tomatoes with juice, onion, garlic, cilantro, and sugar. Put into a pot along with broth, chicken, and chipotle peppers, and it's juice. Bring to a boil. Cover and simmer for 20 - 25 minutes. In a bowl, put tortilla chips, cheese, avocado, and some sour cream. Top with soup and serve.

Nutrition Facts : Calories 334.4, Fat 17.5, SaturatedFat 4.3, Cholesterol 72.6, Sodium 1076.2, Carbohydrate 11.6, Fiber 3.9, Sugar 5.4, Protein 32.2

TORTILLA SOUP



Tortilla Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, sliced
1 chipotle in adobo sauce, minced
1 tablespoon chili powder
2 teaspoons kosher salt
6 cups low-sodium chicken broth
1 cup corn kernels, fresh or frozen and thawed
1 ripe tomato, chopped
1 cup shredded cooked chicken
1/2 cup cilantro leaves
1/4 cup freshly squeezed lime juice (from about 2 limes)
About a dozen corn tortilla chips, broken a bit
Lime wedges, optional

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more.
  • Pull the saucepan from the heat and stir in the tomato, chicken, cilantro and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges if using.

Nutrition Facts : Calories 275 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 402 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 21 grams, Sugar 4 grams

CHIPOTLE CHICKEN TORTILLA SOUP



Chipotle Chicken Tortilla Soup image

Provided by Maggie Ruggiero

Categories     Soup/Stew     Chicken     Dinner     Sweet Potato/Yam     Fall     Winter     Potluck     Gourmet

Yield Makes 10 to 12 servings

Number Of Ingredients 25

For stock:
3 carrots, coarsely chopped
3 celery ribs, coarsely chopped
2 onions, coarsely chopped
1 whole chicken (about 3 1/2 pounds)
1 head garlic, halved crosswise
3 1/2 quart cold water
25 cilantro stems
2 Turkish bay leaves or 1 California
For finishing soup:
3 whole allspice
1 whole clove
1/2 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1 medium white onion, chopped
2 garlic cloves
1 1/2 to 2 tablespoons chipotles in adobo, finely chopped, plus 1 tablespoon adobo sauce
1 cup medium-or short-grain brown rice
1 1/2 pounds sweet potatoes (about 2), peeled and cut into 1/2-inch pieces
20 (7-to 8-inch) corn tortillas
6 tablespoons vegetable oil
1 (15- to 19-ounces) can black beans, rinsed
2 (7-to 8-ounces) firm-ripe avocados
2 limes, cut into wedges
1/2 cup finely chopped cilantro

Steps:

  • Make stock:
  • Bring all stock ingredients to a boil with 2 teaspoons salt and 1/2 teaspoon pepper in an 8-to 10-quart heavy pot, then skim foam.
  • Reduce heat and gently simmer, uncovered, skimming foam occasionally, 2 3/4 hours.
  • Transfer chicken to a cutting board, then pour stock through a fine-mesh sieve into a large bowl and discard solids. Reserve
  • 1 cup stock and return remainder to cleaned pot.
  • Finish soup:
  • Toast spices in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant and a shade darker, about 2 minutes.
  • Transfer spices to a blender along with onion, garlic, chipotles with adobo sauce, 2 1/2 teaspoons salt, and reserved stock.
  • Blend until mixture is smooth and spices are ground, about 2 minutes (use caution when blending hot liquids).
  • Add purée to stock in pot along with rice and sweet potatoes and bring to a simmer over medium heat. Simmer, covered, until sweet potatoes and rice are tender, about 45 minutes.
  • While soup simmers, discard skin and bones from chicken and cut or shred meat into bite-size pieces.
  • Meanwhile, preheat oven to 375°F with racks in upper and lower thirds. Stack tortillas and cut into 1/4-inch-thick strips, then toss with oil. Spread strips in 1 layer on 2 large baking sheets and season with salt.
  • Bake, stirring frequently and switching position of sheets halfway through baking, until deep golden and crisp, 20 to 25 minutes.
  • When rice and sweet potatoes are tender, add chicken and beans to soup and simmer, uncovered, until just heated through, about 5 minutes.
  • Meanwhile, quarter avocados lengthwise and cut into 1/2-inch cubes.
  • Season soup with salt and pepper, then serve with lime wedges, chopped cilantro, avocados, and tortilla strips.

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